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SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat)
Published by Universitas Sebelas Maret
ISSN : 23023937     EISSN : 27454223     DOI : https://doi.org/10.20961/semar.v9i1.35249
Core Subject : Humanities, Education, Social,
Humanities Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences
Jurnal SEMAR adalah jurnal pengabdian kepada masyarakat yang diterbitkan dan dikelola oleh Lembaga Penelitian dan Pengabdian Masyarakat Universitas Sebelas Maret Surakarta. Jurnal ini diharapkan dapat menjadi alat informasi dan sosialisasi mengenai hasil-hasil pengabdian dari seluruh civitas akademika tentang berbagai macam inovasi dan solusi-solusi dalam berbagai persoalan dalam masyarakat. Artikel yang dimuat dalam Jurnal SEMAR dapat berupa kegiatan Pengabdian Kepada Masyarakat berbasis penelitian seperti Participatory Action Research, Pengembangan Masyarakat Berbasis Aset, Riset Berbasis Masyarakat, Pembelajaran Layanan, Pengembangan Masyarakat.
Arjuna Subject : Umum - Umum
Articles 177 Documents
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IPTEK BAGI DESA BERBASIS SISTEM APLIKASI AKUNTANSI MENUJU DESA WIRAUSAHA Putri Nugrahaningsih; Sri Suranta
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 7, No 1 (2018)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v7i1.21406

Abstract

Penelitian ini bertujuan untuk mendorong terciptanya aparatur pemerintahan desa yang mampu, terampil, dan profesional dalam pengelolaan Dana Desa, sehingga  pemanfaatan dana tersebut lebih optimal. Selain Sumber daya Manusia yang handal juga harus dibekali prasarana penunjang Iptek. Metoda penelitian yang digunakan adalah deskriptif kualitatif, dengan teknik pengumpulan data meliputi focus group discussion, in-depth interview, observasi dan dokumentasi di desa Bulusulur, Kabupaten Wonogiri.Hasil penelitian menemukan bahwa implementasi Dana Desa dilakukan dengan Pembentukan Badan Usaha Milik Desa (BUMDes) yang memiliki empat unit Usaha. Untuk menjawab kebutuhan BUMDes akan akuntabilitas, transparansi, dan informasi, maka diimplementasikan Program aplikasi Sistem Informasi Akuntansi Keuangan BUMDes berbasis website untuk kemudahan penginputan dan pengolahan segala data transaksi keuangan, serta penyusunan pelaporan keuangan BUMDes. Aplikasi ini dikembangkan sebagai dedikasi untuk mendorong terbangunnya keterbukaan informasi publik di Indonesia untuk tata kelola keuangan BUMDes yang makin profesional, akuntabel, dan transparan.
Konsep Reduce, Reuse, Recycle dan Replace dalam Pengelolaan Sampah Rumah Tangga di Desa Polanharjo Kabupaten Klaten Nurul Istiqomah; Izza Mafruhah; Evi Gravitiani; Supriyadi supriyadi
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 8, No 2 (2019)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v8i2.26682

Abstract

Indonesia merupakan negara penyumbang sampah plastik terbesar kedua di dunia setelah China. Berdasarkan data dari Kementerian Lingkungan Hidup dan Kehutanan (KLHK), diperkirakan jumlah sampah Indonesia pada tahun 2019 adalah sebesar 68 juta ton, dan sampah plastiknya mencapai 9,52 juta ton atau mencapai 14% dari total sampah yang ada. Pengelolaan sampah anorganik yang berupa botol, kertas, plastic, kaleng dan sampah bekas alat elektronik sifatnya lebih sukar terurai oleh organisme sehingga bertahan lama menjadi sampah. Terdapat berbagai cara untuk mengatasi masalah tersebut, yaitu 3R (Reduce, Reuse, dan Recycle). Sampah yang bisa diangkut ke TPA di Klaten setiap harinya hanya berkisar 70% dari sampah yang ada, dan yang bisa diolah menjadi kompos dan daur ulang sampah anorganik hanya berkisar 2 %, sedangkan sisanya ditimbun sebesar  10 %,  dibakar sebesar 10 % dan besarnya sampah yang tidak terangkut adalah 8 %. Polanharjo merupakan salah satu daerah di Kabupaten Klaten yang sudah mengkoordinasi pemanfaatan sampah anorganik secara komersil, salah satu pelaku pemanfaatan sampah didaerah tersebut adalah Bank Sampah Rukun Santoso.Bank Sampah Rukun Santoso merupakan salah satu bank sampah yang bisa mengelola dengan baik sampah yang dikumpulkannya, tetapi masih menghadapi beberapa kendala. Kendala-kendala tersebut adalah belum adanya variasi terhadap produk olahan sampah yang dihasilkan, karena baru bisa mengolah sampah berbahan dasar plastis pembungkus minuman instan saja. Sampah yang berupa kertas masih dijual secara kiloan, padahal mempunyai potensi untuk diolah dan mendapatkan nilai tambah yang lebih tinggi. Pemasaran yang dilakukan masih tradisional, dimana produk hasil olahan sampah hanya dipajang pada etalase di salah satu teras rumah pengurus dari bank sampah, sehingga diperlukan pelatihan untuk pemasaran yang lebih modern serta perlunya brand awareness pada produk olahan sampah tersebut.Tujuan dari pengabdian ini adalah melakukan pelatihan bagi anggota dan pengurus Bank Sampah di Desa Polanharjo untuk membuat produk baru sebagai usaha diversifikasi terhadap produk yang sudah ada untuk kemajuan usaha mereka dengan bahan baku kain perca, karena selama ini yang diolah hanya sampah plastis yang berupa bekas pembungkus minuman kemasan saja.
UPAYA PENGEMBANGAN UMKM MAKANAN OLAHAN DI KABUPATEN KARANGANYAR Bekti Wahyu Utami; Choirul Anam; Widiyanto Widiyanto
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 2, No 2 (2014)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v2i2.756

Abstract

Through this service activity is expected both in terms of MSME5 partners then there will be an increase in the production of better product quality and management side of business management are expected to meet market demand by increasing marketing reach To overcome the problems faced by the MSMEs team devotion offers several methods of problem solving , among others : a ) introduction of appropriate technology in the form of spinner tool, b) introduction of appropriate technology tools such as vacuum sealer, c ) recognition and processing training to improve the quality of food product and d) a field trip as on effort to diversify the product.This activity is expected to only a stimulus for MSMEs partners that required active participation in sustainability activities, partner SMEs proactive response during activity is an early indicator that this devotion is a participatory empowerment is not actually even foster charity/dependence for the MSMEs.
PENINGKATAN KINERJA UMKM JANGGELAN DI KABUPATEN PACITAN MELALUI INTRODUKSI TEKNOLOGI PRODUKSI DAN MANAJEMEN KEUANGAN Wiwit Rahayu; Dwi Ishartani; Nuning Setyowati
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 4, No 2 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v4i2.4564

Abstract

”Janggelan” (Mesona palustris BI) that known by the name of Black Cincau is one of the plant species in Indonesia are grown widely in Pacitan, especially in Bandar sub district. “Janggelan” in Bandar subdistrict has good prospects to be developed because a lot of production and marketing is widespread. This opportunity was captured by residents in the “Jeruk Village”, Mr. Suyanto who processing wet “janggelan” into dry “janggelan” with the business name "Suyatno Janggelan" and Mr. Haris Kuswanto who processing “dry janggelan” become Cincau with the business name "Cincau Lestari". Problems encountered in the development of “Janggelan Business” are limited means of production, the production process is not suitable to the standards of food processing and financial management is not well ordered. Activities were undertaken aim to improve the performance of both SMEs partners. Activities include training of the Good Manufacturing Process (GMP), practical bookkeeping training and the introduction of production technology in the form of janggelan chopper machine, stainless steel drum for cooking “janggelan”, and the generator as a power source for a mechanical stirrer. From this activity, SMEs partners can increase the production and quality of products that suitable to the standards of Good Manufacturing Process, and have the financial records. At the end, this activity can increase revenues of SMEs partner.Keywords: “janggelan”, the performance of SMEs, production technology, financial management
PENINGKATAN KUALITAS PRODUKSI UKM MADU MONGSO DI DESA SANGGRAHAN, KECAMATAN GROGOL, KABUPATEN SUKOHARJO Raden Baskara Katri Anandito; Siswanti Siswanti; Edhi Nurhartadi
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 2 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i2.18354

Abstract

Sanggrahan Village, Grogol District, Sukoharjo Regency is one of the areas that has many home-based processed food industries. Madu mongso is one of the processed food products in this village. Madu mongso is a snack food made from fermented glutinous rice and addition of sugar and coconut milk. Madu mongso is similar to dodol. Problems faced by madu mongso partners are not yet diversifying raw materials, production capacity is still small, packaging not yet appropriate, not yet have p-irt. The solution offered to the local mongso honey processing industry is through the production process of mongso honey introduction technology made from tubers and fruits (cassava, carrots, soursop) in an effort to diversify the products; The introduction of appropriate technology for the processing of honey mongso in the form of mixing machine; The introduction of various technologies of packaging materials; Home industry food permit (p-irt); And IT-based marketing training and direct selling strategies. In addition, the team has also provided equipment to improve the quality and production capacity of mongso honey mixers and heating, as well as packaging tools that can be used by to support the packaging process.Key words: domestic industry, madu mongso, glutinous rice, quality, diversification
IbM PENINGKATAN POTENSI EKOWISATA DI DESA JATIREJO KECAMATAN NGARGOYOSO KABUPATEN KARANGANYAR MELALUI PENGEMBANGAN OLAHAN JAMBU BIJI MERAH SEBAGAI OLEH-OLEH KHAS DESA WISATA JAMBU BIJI MERAH Rohula Utami; Dwi Ishartani; Lia Umi Khasanah
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 6, No 1 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v6i1.20892

Abstract

Ecotourism is currently growing rapidly. This type of tourism is environmentally friendly tourism that promotes the aspects of nature conservation, socio-cultural empowerment, and local community economy, as well as aspects of learning and education. Several local governments seized this opportunity, among them is Karanganyar. Jatirejo Village in Ngargoyoso Subdistrict is one of the villages in Karanganyar which developed as ecotourism destination by exploiting its local potency, that is red guava cultivation. To strengthen the image of Jatirejo Village as the Red Guava Tour Village, it needs several development strategies, among them creating a unique souvenir by utilizing local potency. In this activity is conducted red guava processed development as souvenir typical of Red Guava Tour Village. Partners coupled in this activity is SME (Small Medium Enterprise) Putra Jambu currently processing red guava fruit into ice cream and Kelompok Makmur Candi Tani who currently cultivate the red guava and process the red guava leaves into chips. Both SMEs have constraints in the form of limited production technology, resulting in inconsistent product quality, short shelf life, low production capacity and narrow marketing reach, and limited marketing. The first activities of IbM were accompanied the SMEs to prepare the Standard Operation Procedure (SOP). Introduction of packaging and improvement of labeling on red guava leaf chips also have revealed by this program. Several production equipments also introduced to the SMEs such as ice cream maker machine, automatic sealer, and ice cream distribution equipment (freezer). This program also conducted training and marketing assistance. With this activity, there is an improvement of product quality, performance efficiency improvement, and market expansion of SME Putra Jambu and Farmers Grup Candi Makmur.Keywords: ecotourism, red guava, Karanganyar, Ngargoyoso, Souvenirs
Penyuluhan Penanganan Stroberi Pasca Panen di Desa Gondosuli, Kecamatan Tawangmangu Elisa Herawati; Nita Etikawati; Ratna Setyaningsih; Sugiyarto Sugiyarto
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 8, No 2 (2019)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v8i2.40275

Abstract

Produksi stroberi di Desa Gondosuli, Tawangmangu terkendala masalah masa simpan yang singkat dan buahnya yang mudah rusak (busuk) setelah dipanen. Kegiatan P2M ini secara umum betujuan untuk memberikan penyuluhan mengenai pemanfaatan stroberi pascapanen agar memiliki daya simpan yang lebih lama. Secara khusus, kegiatan ini bertujuan untuk memperkenalkan alternatif produk olahan stroberi (makanan dan kosmetik) yang dapat dibuat dengan teknologi sederhana, maupun teknologi modern seperti freeze dry (kering beku) untuk memperpanjang usia penyimpanan buah stroberi setelah dipanen. Manfaat yang dapat diperoleh petani stroberi Gunung Lawu dengan mengikuti penyuluhan ini adalah bertambahnya wawasan mengenai metode pengolahan buah stroberi agar menjadi komoditas yang lebih tahan lama. Kegiatan pengabdian ini dilaksanakan dengan format penyuluhan, dimana tim P2M memaparkan alternatif pemanfaatan/pengolahan buah stroberi menjadi produk makanan dan kosmetik yang daya simpannya lebih lama dibandingkan buah stroberi segar. Selain paparan mengenai derivatif produk stroberi yang diolah dengan teknik sederhana, tim P2M juga mengenalkan teknologi freeze dry (kering beku) dan aplikasinya untuk memproduksi komoditas lain berbahan dasar stroberi. Teknologi freeze dry dapat mengeringkan stroberi pada suhu rendah (-40°C), dengan tidak merubah warna buah dan nutrisi di dalamya. Proses freeze dry memungkinkan buah stroberi disimpan dalam waktu lama (bahkan sampai dengan 15 tahun) dan buah dapat dipasarkan dalam bentuk kemasan freezed dried strawberry, atau dipakai sebagai bahan dasar produk makanan (coklat) atau kosmetik (sabun, lulur mandi), dan lain-lain.Kata Kunci: stoberi, pasca panen, pengolahan
Evaluasi Sistem Pengendalian Internal Pada Rumah Sakit PKU Muhammadiyah Nanggulan Rigel Nurul Fathah; Muhammad Khozin
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 7, No 2 (2018)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v7i2.43160

Abstract

This community service was carried out in collaboration with PKU Nanggulan Hospital with Aisyiyah University in Yogyakarta. Previously the team coordinated and need assessment so that it was known the condition of PKU Nanggulan Hospital through observation and interviews with the management of PKU Nanggulan Hospital as well as sharing about what obstacles faced by the management of PKU Nanggulan Hospital so far. Based on observations and direct interviews with partners found problems encountered are weak internal control at PKU Nanggulan Hospital, weaknesses include: (1) There is no separation of duties between gauze, financial and bookkeeping sections (2) There is no Standard Operating Procedure (SOP ) that is clear between parts (3) The absence of a clear job description between parts (4) Financial recording is still simple using cash basis so that it only records cash income and expenses. this service has a program that is expected to be a solution to the problems experienced by partners. The solution program offered is training and socialization, namely giving understanding to management in the form of training and outreach to the management of PKU Nanggulan Hospital regarding the importance of Internal Control in order to improve performance so that it can provide good health services, have relevant and accurate information, and human resources the professional.
PENGGILINGAN DAN PEMASARAN BAHAN JAMU TRADISIONAL DI KABUPATEN SUKOHARJO Sudarmi Sudarmi; Maria Helena Sri Rahayu
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 4, No 1 (2015)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v4i1.840

Abstract

The purpose of community service on Small and Medium Enterprises (SME) Milling and Marketing bussines of Traditional Medicinal Materials in Sukoharjo are: 1) Increasing knowledge about hygiene in working with medicinal products. 2) Increased capacity and management skills such as bookkeeping and packaging capabilities. 3) Increasing the effectiveness of the production, by using the appropriate machine tool. Indicators of  success in science and technology applied to  "business" in the form of increase in the value of the post-test and increased production of ≥ 25%. Results devotion: 1) Based results of pre-test and post-test there is an increased knowledge of hygiene and hygienic; business bookkeeping; packaging herbal products and herbal grinding machine which is an average of 42% (in the SME I) and 49% (in SME II). Improved skills about: business bookkeeping; packaging herbal medicine and  use of the machine tool by an average of 41.8% (in the SME I) and 41.6% (in SME II). 2) Based on the evaluation of production, in the SME I with the help of a machine tool there is increased production of flour milling medicinal average of 38.54%. In the SME II, with counseling and assistance labeled plastic, packaging bags models boiled herbs and spices grinding machine there is an increase in the marketing of herbal medicinal flour: 57.97%, boiled herbs marketing model of bag 38% and 64.4% herbal spice mill.
REHABILITASI BERSUMBERDAYA MASYARAKAT BAGI PENYANDANG DIFABEL DI SANGGAR INKLUSI MUTIARA BUNDA Budi Kristiawan; Agung Tri Wijayanta; Suminah Suminah
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 1 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i1.16326

Abstract

Sanggar Mutiara Bunda was a community-based rehabilitation for the disabled children to conduct the activities such as therapy and other social events for maximizing the ability of disabled children like Cerebral Palsy (CP), speech therapy for impaired speech disabilities and down syndrome treatment. In these activities, Sanggar Mutiara Bunda also used the concept of parenting in which every parent and family were involved in training and equipped with the knowledge and ability to perform activities of therapies and activities so that they can carry our themselves at home. By working with the health center that provide physicians and other medical personnel checked regularly the disabled children health. This place also carried out the counseling to motivate more advanced and independent. Design dedication to the empowerment of the disabilities included: 1) provides assistance to parents of children with disabilities to perform activities that are helping the family economy, 2) provide psychological counseling for parents of the disabled children, 3) complete the facilities and infrastructure needed in the treatment of children with disabilities.Keywords: Society-based rehabilitation, the disabled, training, counseling

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